Clélia made us a dill marinated salmon for the aperitif.
It's also perfect as a starter or as a main course with a small arugula and baked potatoes.
Ingredients for 4 people:
- 1 salmon fillet of 600g with its scaled skin (preferably taken in the middle of the fish)
- 1 bunch ofdill (or 1 can of frozen dill)
- 2 teaspoon of powdered sugar
- 1 large tablespoon of salt
- 1 teaspoon of crushed white pepper
Dill marinated salmon recipe
This salmon is different from the tartares you can make with olive oil and lemon.
It has two interests:
- Salmon does not “cook” with lemon. (if you prepare your tartare too early, the lemon will cook your salmon which will turn white and lose its flavor)
- Dill salmon can keep for several days in the refrigerator because it marinates in salt.
This recipe, like all Clélia's recipes (one of the bases of cleliaiscooking), requires very little preparation. We all have 10,000 better things to do than hang out in our kitchen.
Be careful though: the marinade is prepared 2 days in advance. So take 10 minutes one evening to prepare it and 3 minutes the same day to finalize.
- Remove all the bones of your net with small tweezers.
- Prick the skin of the fish with a fork to make around 20 holes. rinse and dry the fish with paper towels (patting).
- Roughly chop the dill and mix with the sugar, salt and pepper.
- Place the salmon in a dish long enough to contain all the fish and as narrow as possible. (non-metallic). Rub the 2 surfaces of the fish with your ante mixture, salt, pepper and sugar. Leave at room temperature until the salt and sugar are well melted.
Cover with a film and let marinate for 48 hours, turning 3-4 times.
When serving the salmon,
- Sponge it up and either cut it into thin slices like smoked salmon, or dice it like I did for my aperitif.
For an aperitif and to give a little tangy note, I added the juice of a lemon, a drizzle of olive oil, a little dill and chopped chives on my diced salmon.
Enjoy your meal !
This recipe comes from clélia's blog, cleliaiscooking